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Overview
Small jars of cheesecake cook gently in the water bath, which gives the filling a creamy, even set. Choose Classic for a soft slice or Firm when you plan to unmold it.
Time and temperature
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| Texture | Bath setting | Check before serving | Cook time | Longest time |
|---|---|---|---|---|
| Classic | 176°F | 160°F | 1 hour | 2 hours |
| Firm | 180°F | 160°F | 75 minutes | 2 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 176°FClassic
- NY-style cheesecake texture that slices but stays creamy.
Best for
- Cheesecake jars
- Bars
Notes
- Use graham crumbs at the bottom of jars before filling.
- Chill overnight for best texture.
Tips
- Tap jars on the counter to release bubbles and prevent voids.
- Cool jars briefly, then chill right away to avoid condensation without leaving dairy warm.
- Use room-temperature cream cheese for a smoother batter.
- 180°FFirm
- Firmer cheesecake for unmolding or slicing into bars.
Best for
- Travel desserts
- Bars
Notes
- Grease jars lightly for easy release.
- Chill completely before removing from jars.
Tips
- Run a warm knife around the edges before unmolding to avoid tearing.
- Line the bottom with parchment rounds for easy release if baking in ramekins.
- For bars, press chilled cheesecakes into a cookie crust after cooking, then slice.
Get it ready
- Blend the cheesecake batter until smooth, then strain it if needed.
- Add crust or crumbs to clean jars, then spoon in the batter.
- Wipe the rims and close the lids fingertip-tight.
- Keep the jars upright with the water above the batter line.
Cool and serve
- Take the jars out of the bath and let them cool enough to handle.
- Chill until completely cold and set.
- Add fruit, caramel, or crumbs just before serving.
Useful tips
- Use only dairy products explicitly labeled as made with pasteurized milk, keep them at 40°F or below until preparation, and use clean hands, utensils, jars, and work surfaces.
- Small jars heat more evenly for texture, but jar size and elapsed time never replace the center measurement.
- Strain the batter for a smoother texture, then keep raw-egg contact away from ready-to-eat toppings.
Questions
QClassic: How do I prevent a grainy texture?
QClassic: Do I need a crust?
QFirm: How do I keep firm cheesecakes from cracking?
QFirm: Can I flavor the base?
QFirm: Do I have to unmold?
Cook safely
Use pasteurized dairy and keep it refrigerated until you begin. Check the center of every jar or portion with a food thermometer; it should reach 160°F. If any one is cooler, keep cooking and check it again.
To save it for later, cool it from 135°–70°F within 2 hours and to 41°F or colder within 6 hours total, then refrigerate at 40°F or below for up to 3 to 4 days. Reheat hot portions to 165°F.